Best/favorite mushroom and/or truffle oils? or creams in a jar ( eg porcini cream). Does the answer depend on the use ( eggs, panini, risotto, pasta, salad) How does the underlying oil ( olive, grapeseed, safflower) affect the taste or utility? Black or white truffle oil? What is the right size bottle -- how long does it stay fragrant? Thanks!
No cold eggs, no drippy batters, and choose-your-own-adventure style
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